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Recipe
Maccheroni Al Forne (Baked Macaroni) Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2219g | |
| Calories 1889 | |
| Calories from Fat 923 | 49% |
| Total Fat 105.14g | 131% |
| Saturated Fat 64.95g | 260% |
| Trans Fat 0.0g | |
| Cholesterol 391mg | 130% |
| Sodium 13351mg | 556% |
| Potassium 6281mg | 179% |
| Total Carbs 110.34g | 29% |
| Dietary Fiber 27.2g | 91% |
| Sugars 78.72g | 52% |
| Protein 142.64g | 228% |
Ingredients Convert Measures
- 16 ounce. lg. rigatoni
- 2 (30 ounce.) tomato sauce
- 2 to 3 (5 ounce.) pkg. Romano cheese
- Italian style bread crumbs
- Minced fresh parsley
- Oregano
- Sliced Mozzarella
- Fresh sliced tomatoes
- Extra virgin olive oil
- Salt
Directions
- Cook the pasta al dente and dress with a little tomato sauce.
- Cover the bottom of a baking dish with tomato sauce, a layer of pasta, a layer of grated Romano cheese, Italian style bread crumbs, minced fresh parsley and oregano. Cover with a layer of sliced Mozzarella. Repeat layers.
- Over the last layer, arrange fresh sliced tomatoes, sprinkle a little salt, a little grated Romano cheese, parsley, oregano and bread crumbs. Dribble a little extra virgin olive oil over the top. Bake in warm 325 degree oven for 45 min to an hour.
